Jackfruit peel, as a new source, was used for pectin extraction using the Microwave Convective method. The extraction process factors were analyzed using a Completely Randomized design (CRD), and under optimal conditions (temp. 85°, 90°, 95°, pH 1.5, 2.0, 2.5), the predicted extraction yield (8.120%) was validated by the experimental results. The Jackfruit peel pectic was examined in terms of physicochemical properties. The desirable best results were obtained by 85° temps and 1.5 pH exatraction condition as; Yield (8.120%), Moisture content (8.001%), Ash content (2.77 %), pH (3.555%), Methoxyl Content (3.794 %), Anhydronic acid (52.529 %), Equivalent weight (457.268 mg/mol), degree of esterification (32.623 %), Galacturonic acid (42.887 %), Intrinsic viscosity (2.259 dl/g), Spredability (127.610 mm), Colour L (52.911) Colour a (13.213), Colour b (18.589).