Made the Old Way
This old-fashioned Amish chocolate pudding is rich, creamy, and made from scratch with real milk, butter, cocoa, and cook-type Clear Jel®. Unlike boxed pudding mixes, this homemade chocolate pudding uses simple pantry ingredients to create a smooth, thick dessert with deep chocolate flavor. It can be served warm or chilled, and this family recipe also includes our Amish method for preserving chocolate pudding in jars.
Yield: 12 half pints
Ingredients
- 2 3/4 cups sugar
- 1/2 cup cocoa powder
- 1/2 cup waxy maize (clear jel cook type not instant)
- 1/2 tsp salt
- 2 quarts milk
- 4 tbsp butter (real butter)
- 1 tbsp vanilla extract.
Instructions
- Add everything except butter and vanilla into the pot.
- Cook on medium heat.
- Stir gently until it's mixed with no clumps.
- Once smooth, stir continuously. Do not stop stirring, as the pudding can scorch quickly.
- Stir, stir, stir, it will thicken right before it starts to boil, at this point add the butter and vanilla extract.
- Stir until the butter is completely melted and incorporated.
- Fill hot jars with pudding mix.
- Clean tops. Do not use vinegar this time, use water. It will split the milk.
- Place lids and rings.
- Place in a hot canner with boiling water. Use the steam canning method for best results.
Storage
Rebel Pressure Canning Method
Nutrition
Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.
Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.
