The present study was focused on the potential of citrus peel as a source of pectin. Pectin was extracted from lemon peel powder using nitric acid and at three different temperatures, time and pH viz (60, 70 & 800C), (30, 45 & 60 min), (1.5, 2 &2.5pH) respectively. Pectin yield extracted by using citric and nitric acid as reagents medium varied from 15.8% to 67.8% and 13.8% to44.2% respectively. The best extraction condition by both the extraction reagents showed higher in yield by using citric acid at 800C, 60 min, 1.5 pH. The isolated pectin using nitric acid as reagents contained 510 equivalent weight 5.45% methoxyl content 65.4% anhydrouronic acid respectively. The degree of esterification of extracted pectin showed low methoxyl pectin. The ash and moisture content of isolated pectin were also determined. The sensory quality of the developed jelly was analyzed.