This study conducted a comprehensive structural characterization and rheological analysis of the pectin extracted from the main processing hawthorn of Shandong， Shanxi， Liaoning， and Hebei province， aiming to analyze the different processabilities of these hawthorn fruits in food industry. The results showed that there was no significant difference in pectin content among these hawthorn fruits(The content of four kinds of hawthorn pectin is between 76.7 mg/g dry basis and 91.3 mg/g dry basis). However， these pectins showed significantly different structural characteristics in terms of esterification degree， molecular weight， linearity， branching degree， and the length of side chains， which resulted in different rheological properties. The apparent viscosity of the solution of pectin extracted from Hebei hawthorn was significantly higher than those of the other three pectins(about 200 mPa·s)， since its structure possessed the following four characteristics: high esterification degree， high molecular weight， higher branching degree and longer side chain， while the other three pectins only had one or two of the above structural features. The results of this study are helpful for in-depth understanding of the relationship between the structure characteristics and rheological property of hawthorn pectin， and provide a new explanation for different processabilities of hawthorn from different provinces from the perspective of pectin structure.