Pectin, a polysaccharide found in plant cell walls, is widely used in the food, pharmaceutical, and cosmetic industries due to its gelling and stabilizing properties. This chapter describes protocols for extracting pectin from fruit and vegetable processing wastes using hot water and ultrasound-assisted methods. Key characterization techniques include determination of moisture, ash, and protein content, degree of esterification, and functional group identification using Fourier transform infrared spectroscopy (FTIR). Morphological changes in pectin are analyzed through scanning electron microscopy (SEM). The described methods provide a systematic approach to pectin extraction and characterization, facilitating its application in value-added products and waste valorization.