Pectin was isolated from soy and broad bean hulls using Ha 0.1 N. ,under reflux at 90^° C for 45 min. The precipitate was washed several times with isopropanol and the pectin was dried using the freeze drying method. The physico- chemical characteristics were determined and the results indicated that the pectin obtained from soy and broad bean hulls was high in either viscosity or shear stress. Also, methoxyl content was up to 8.0 % for pectin of the two sources. These results indicate that this pectin may have a good solubility and high gelatinization .Whereas,the degree of esterification and anhydro -galactouronic add in soy and broad bean hulls pectin were (62.05 and 58.84⁰/0) and (78.07 and 79.6 %), respectively. These values indicate the high qualities of these isolated pectins. Pectin prepared from soy and broad bean hulls was separately used at different levels( 2.0, 4.0 and 6.0 g/kg sugar) for the laboratory preparation of strawberry jam. The sensory evaluation ascertained that the addition of 6.0 g soy hull pectin to each 1.0 kg sugar for the preparation of strawberry jam was the best. The net yield of the jam produced was about 1.45 kg , whereas, the same obtained by the addition of 4.0 and 6.0 g pectin from broad bean hull gave 1.45 and 1.50 kg respectively, of strawberry jam having the same scores of acceptability . From these results , it could be concluded that the pectins prepared from soy and broad bean hulls had similar effects . However , the yield obtained by the utilization of commercial pectin (citrus pectin) was the best as it gave 1.6 kg yield of jam being as more economical.