Tall, narrow parfait glasses make the prettiest presentation for this dish, but you can use wine glasses or even glass dessert dishes and mix and match if you are short. Note that while the yogurt can be mixed with the berries and jam well in advance, the texture will be best if you assemble the parfaits not too long before serving. That will save refrigerator space as well.
1 quart plain or lemon yogurt
2 pints strawberries
1/2 cup seedless raspberry jam, or more to taste
2 cups granola
1 pint blueberries
1/2 pint raspberries
Stir the yogurt in a bowl to smooth it out. Puree the strawberries with the raspberry jam in a food processor. Swirl the berry puree into the yogurt.
Spoon half the berry yogurt into 10 to 12 parfait glasses, wine glasses, or dessert dishes. Sprinkle about 2 tablespoons granola into each glass.
Mix the blueberries and raspberries. Scatter a few berries into each glass over the granola. Add another layer of the remaining yogurt and then the remaining granola. Garnish with the remaining berries.