Roll the pomegranates a little over the worktop so that the kernels can be removed more easily, cut across and loosen the kernels by tapping the peel with a wooden spoon. Remove the white skins and briefly boil the kernels in a saucepan with a little water. Then rub the kernels through a sieve. That should make 350 ml of juice.
Wash the kumquats with hot water, cut in half crosswise and remove the stones with a sharp knife. Halve the halves again, this time lengthways, and cut into 1 mm thick slices.
Mix the juice of the pomegranates with the orange juice, add the kumquats, citric acid and preserving sugar and stir. Bring everything to the boil, in the meantime, if necessary, lightly puree with the hand blender and cook for four minutes while stirring.
Put a spoonful of Grand Marnier in each of the prepared glasses and pour in the jam. Close the jars and turn them upside down for five minutes.
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