The extraction of pectin from jackfruit (Artocarpus heterophyllus L.) peel and core under water based extraction methods at different temperature, pH and extraction period was determined. The pectin was characterized using both qualitative and quantitative analysis to determine the color, equivalent weight, ash content, moisture content, methoxyl content, anhydrouronic acid content, solubility in cold and hot alkali and degree of esterification. The jackfruit peel and core were treated separately under different pH (1.8, 1.9 and 2.0) at different temperatures (70, 80 and 90 C) and extraction periods (1.5, 2.0 and 2.5 h). The results showed that the yield of pectin from jackfruit peel and core was from 0.5 to 1.2% in fresh weight basis (fwb) and from 6.0 to 14.0% in dry weight basis (dwb). The chemical composition of jackfruit peel and core pectin powder were: moisture content (9.82 and 9.10%), ash content (8.82 and 7.89%), equivalent weight (475.74 and 460.63), methoxyl content (3.43 and 2.98%), anhydrouronic acid (56.78 and 53.62%) and the degree of esterification (34.29 and 36.31%), respectively and varied significantly with the various extraction conditions used. The color of pectin powder from jackfruit peel and core was light brown. The pectin obtained from water based extraction methods was compared in terms of yield, physical and chemical properties. Pectin extracted with pH 1.9 at temperature 80 C for 2.0 h gave the highest yield, with high purity and low ash content. Based on the amount of methoxyl content, the jackfruit pectin can be categorized as low-methoxyl pectin and can be recommended to use in low sugar products such as low sugar jam and jellies.