Kumquat Preserves

4 1/2 cups whole kumquats
2 teaspoons salt
3 1/2 cups sugar
1 cup honey
3 cups fresh orange juice
1/2 cup water
1/4 cup Grand Marnier

With a sterilized sewing needle, make about 6 punctures in the skin of each kumquat; place in glass bowl; cover with 2 quarts water and 2 tsps salt; cover bowl and set aside for 12-24 hours; drain.
Rinse with fresh water, drain, and add all the remaining ingredients; bring to a boil in a heavy saucepan over medium heat; cook for about 40 minutes, or until mixture begins to be clear & quite thick; remove from heat; cover and let stand for 2 days; again bring to a boil; boil for 3 minutes; remove the kumquats from the syrup and place into hot, sterilized, glass jars; continue to boil the syrup for another 6-7 minutes and immediately pour into jars, leaving 1/2" head space; seal.
Cool and refrigerate or process jars in a hot water bath for 10 minutes.