How to Make It
Whisk yogurt, honey, and salt in a medium bowl. Combine jam and ½ cup water in a microwave-safe bowl and microwave for 30 seconds. Whisk until smooth. Alternate pouring the 2 mixtures into 10 3-ounce ice pop molds, making 3 or 4 layers in each. Swirl with a skewer or thin-blade knife in an up-and-down motion.
Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.