The Swinglea (Swinglea glutinosa), lemon is a specie that has successfully adapted to the agro-ecological conditions of the department of Cordoba, As reported by Diaz and Ortega, 2003, planting of this oscilo bush for 2003 on 2,000 hectares. Its use dates back only as a living fence, but this produces an edible fruit which at harvest causes environmental problems in the environment; because they sink into the ground causing acidification issues and proliferation of pests. However, studies by Diaz and Ortega 2003, give an indication that these can be used as sources of extraction of compounds of interest to the food industry. The aim of this research was the extraction and characterization of pectin from the fruit of lemon Swinglea, for the purpose of extraction technique acid to two parts of the fruit, peel and albedo hydrolysis was used, taking into account three levels of maturity mature (S1), made (S2) and green (S3). The Pectin content results in both parts of the fruit were expressed as weight / weight (% w / w), and wet basis, which showed that there is a content of pectin in the two parts of the fruit and the three indices maturity: shell S1c (0.27%), S2c (0.50%), S3c (0.54%) and S1a albedo (7.47%), S2a (12.93%), S3a (28.57%). With the results obtained it was found that no statistically significant differences content of pectin in the three indices of maturity for peel, albedo for significant differences between the three indices of maturity, S3a being the highest value obtained. The treatment yielded better physicochemical analysis of pectins resulting degree of esterification of 38.97% and galacturonic acid content of 26.39%, were made.