In this study, four pectin fractions (BHP20, BHP40, BHP60, BHP80) were successfully extracted and separated from blacken hawthorn using hot water extraction and ethanol graded precipitation. The physicochemical properties of BHP fractions were analyzed using various characterization methods. The results revealed that the color of pectin extracted after blackening process was obviously deepened, and the pectin fractions were degraded. The molecular weight, esterification degree and galacturonic acid content of BHP fractions decreased with the increase of ethanol concentration. Furthermore, the composition and proportion of monosaccharides differed significantly. Our findings offer a theoretical foundation for characterizing and utilizing blacken hawthorn pectin, thereby facilitating its high-value utilization.