In a large pot, bring 2” of water to a boil. Reduce heat to medium and simmer.

In a large glass or stainless steel mixing bowl, whisk milk, yolks, sugar, and cornstarch until thoroughly combined. Place bowl over pot of simmering water, and stir with a rubber spatula until pudding thickens, about 10 minutes. Remove from heat and stir in vanilla.

Cover pudding directly with plastic wrap. Refrigerate at least 2 ½ hours.

In each jar, begin with an even layer of blueberries (about ¼ c per jar). Add a layer of pudding (about 1/3 c per jar). Evenly distribute cherries on top.