Pectins have been utilised for their functionality in foods for many years. Pectin is a complex mixture of polysaccharides that makes up about one third of the cell wall dry substance of higher plants. Much smaller proportions of these substances are found in the cell walls of grasses. The highest concentrations of pectin are found in the middle lamella of cell wall, with a gradual decrease as one passes through the primary wall toward the plasma membrane. Pectin has a long history as a food additive. The current study was done to optimize the pectin extraction during various stages of ripening in Prunus armeniaca. The optimization of pectin extraction was done by varying time (30 min, 60 min, 120 min), pH 2, 3, 4, 5) and ER (Ethanol ratio 01:01, 01:02, 01:03). The highest yield of pectin was observed at pH 2 and ER (01:01) at the incubation time interval of 120 minutes. However a decrease in the yield of pectin was observed during ripening. Maximum yield obtained at pH 2 and ER (01:01), and at incubation time of 120 min was in Immature green stage of fruits (0.78%), then the yield decreased consecutively in Mature green(0.64%), Pre ripe (0.58%) fully ripe(0.35%).