Blossom & Brine™ - Pull Up A Chair Blog #ChocolateBlossom & Brine™ - Pull Up A Chair Blog #Chocolatehttps://www.blossomandbrine.com/pull-up-a-chair/tag/chocolateWed, 14 Oct 2026 02:16:02 -0700http://zoho.com/sites/<![CDATA[Old-Fashioned Amish Chocolate Pudding]]>https://www.blossomandbrine.com/pull-up-a-chair/post/chocolate-puddingLearn how to make rich, stovetop chocolate pudding from scratch. A simple, old-fashioned homestead recipe made with basic kitchen staples.]]>

Made the Old Way

Blossom & Brine™ homemade chocolate pudding portioned into glass jars on a rustic Amish kitchen table, surrounded by canning lids, a wooden spoon, flowers, and traditional kitchenware.

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

NOTE: Regular cornstarch can be used in place of waxy maize/clear jel. It will not hold up on the shelf as well. Will break down over time. If your canning project will be stored for less than a year, you should be able to use it.

Instructions

  1. ​​Add everything except butter and vanilla into the pot.
  2. ​​Cook on medium heat.
  3. ​​Stir gently until it's mixed with no clumps.
  4. ​​Once smooth, stir continuously. Do not stop stirring, as the pudding can scorch quickly.
  5. ​​Stir, stir, stir, it will thicken right before it starts to boil, at this point add the butter and vanilla extract.
  6. ​​Stir until the butter is completely melted and incorporated.
  7. ​​Fill hot jars with pudding mix.
  8. ​​Clean tops. Do not use vinegar this time, use water. It will split the milk.
  9. ​​Place lids and rings.
  10. ​​Place in a hot canner with boiling water. Use the steam canning method for best results.

Canning

This is a Amish heritage, rebel canning recipe. It does not follow USDA guidelines. Use at your own risk.

Amish Water Bath Canning Method

Process in a water-bath canner (WB) or steam-bath canner (SB) for 1 hour at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down. 


Pressure Canning Method

No established pressure-canning time for this recipe.


📌 For instructions on how to water bath can, steam bath can, pressure can, open kettle can, and headspace. 

Need More Canning Processing Times? 

Blossom & Brine™ Canning Times Guide brings together hundreds of water-bath, steam-canning, pressure-canning, and dehydration times, along with easy elevation adjustments. It’s the same quick reference I keep in my own kitchen.


Questions or Want to Share Your Results?

Pull up a chair and join us in Amish Water Bath Canning & Food Preservation. We talk about canning, food preservation, sourdough, homemade recipes, and homestead cooking every day.

Nutrition

 Serving: one jar

Calories: 340 kcal

Total Fat: 10 g

Saturated Fat: 6g

Total Carbohydrates: 61 g

Total Sugars: 54 g

Cholesterol: 25 mg

Sodium: 200 mg

Fiber: 1 g

Protein: 6 g 

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