Blueberry-Peach Chia Pudding

Chop 3 peaches (about 3 cups); transfer to a blender. Add 3 cups soy milk, ½ cup yogurt, 1 tablespoon plus 2 teaspoons honey and ¼ teaspoon salt; process until smooth, about 1 minute. Transfer to a large bowl. Add 1 cup chia seeds; whisk until slightly thickened, about 1 minute. Cover and refrigerate until set, at least 8 hours.

When ready to serve, chop the remaining peach (about 1 cup). In a small bowl, stir together ⅓ cup blueberry preserves and the remaining 1 cup yogurt until almost combined, leaving some streaks of preserves. Divide the chia mixture among 6 (16-ounce) jars. Spread the yogurt mixture evenly over the chia mixture; top evenly with 1½ cups blueberries and the chopped peach.