Preheat oven to 350 and line baking sheet with parchment. Pour egg whites into mixer and beat until soft peaks forms. Then add sugar slowly. Continue beating until peaks are firm. Add vanilla extract and strawberry jam. Peaks should be very firm and retain shape even when held upside down. Fold in vinegar (tartar) and cornstarch.
Spread into a 8" circular shape onto parchment paper, making a well in the center with taller sides. Create decorative swoops and peaks with spatula if desired. Place in oven and immediately lower temperature to 200. Bake for 1 hour 45 minutes to 2 hours, or until pavlova is firm and dry. Let cool in oven.
While pavlova cooks, combine all compote ingredients excepting cornstarch in a medium saucepan and bring to a simmer. Let simmer for 5-7 minutes, then remove from heat. Mix in cornstarch slurry and let cool.
For whipped cream, beat heavy cream until soft peaks form. Add honey and continue beating for 1-2 minutes. Top pavlova with a thick, generous layer of whipped cream followed by apple sage compote. *Optional -garnish with fresh sage.