The Peruvian Amazon is diverse due to the large number of tropical fruits such as the regional watermelon and the pomarrosa, being the objective of the study to obtain and extract pectin with all its parameters: temperature, time, pH, and yield and its use in the production of jam, for the extraction of pectin hydrochloric acid was used as a reagent. at 1 N, exactly 20 drops at pH: 1.00, treatment time of 60 minutes and a temperature of 95oC, for the separation/precipitation of pectin, 96% ethanol was used, obtaining yield results of 0.14%, compared to 5,560 kg, of watermelon rind, having a humidity; 4.22%, ash: 2.67%, free acid (meq. free carbonates), methoxyl content: 2.50% expressed in galacturonic acid), being in product classified as acid pectin with low methoxyl content, the second part of the research consisted of obtaining a jam using that pectin obtained, for which the following...