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Combine cherries, sugar and 2 tablespoons water in a large saucepan and place over medium heat. Cover and cook until bubbling, about 4 minutes. Uncover and continue to cook, stirring frequently until cherries are very soft and starting to fall apart, about 30 minutes more. Allow to cool.
Place a strainer over a bowl. Pour in cherry mixture. Press down on cherries with a wooden spoon to extract as much juice and pulp as possible. Discard solids. Stir lemon juice into syrup. Store in an airtight container and refrigerate for up to 5 days.