To begin, follow the standard canning protocol and sterilize your jars.

Bring a pot of water to a boil and make an "X" on the bottom of each peach with a paring knife. Add the peaches to the boiling water in batches, boiling 1- 2 minutes. Remove the peaches with a slotted spoon and place them into a bowl filled with water and ice. Repeat the process until all peaches are blanched, then peel the skin using a paring knife. Cut the peaches into sections, remove the pit, and set the sliced peaches aside in a bowl of water and 1/4 cup lemon juice.

Meanwhile in a large pot combine the brown sugar, white sugar, water, remaining lemon juice, cornstarch, and cinnamon. Whisk together and bring to a boil. Add in peaches (discarding lemon water) and boil for one minute. Remove from heat and add in moonshine.

Funnel the mixture into the jars, wipe the rims clean, and top with a hot lid and band. Process the cans in boiling water for 25 minutes then remove from heat and let sit on the countertop to cool for 24 hours; if lids do not pop, process again or eat immediately. Place jars in a cool and dark place for up to 6 months.