Oven canning is no longer considered safe for any kind of processing of food.  Dry heat does not penetrate the jars the same as boiling water or steam and will result in under processing.  It is also not recommended that you put canning jars oven.  It can compromise the tempering of the jars and result in jar breakage.  

You should be able to process jams and jellies on your glass top stove if you use a smaller pan.  All you need for a boiling water canner is to have a pot tall enough that you can boil 1 inch of water over the top of the jars.  I often use just a large tall saucepan and put a small rack or even canning rings on the bottom and set the jars on the rack.  

If you like to can on your glass top stove, I suggest you look into a steam canner.  It is now approved for canning high acid foods.  The steam canner has a base where you put a couple inches of water.  It has a rack on top where you put the jars.  Then there is a dome set over the jars.  When the water in the base boils it produces steam in the dome.  There are a couple of vent holes.  When the steam flows freely 6-8 inches from the vent holes then you start timing the processing time.  The publication link below will tell you all about it and give you directions.  They are readily available online.  I have one and love it.  Hardly ever use my regular water bath canner.  Uses less water and is safe to use on glass top stove.  
 https://extension.oregonstate.edu/food/preservation/using-steam-canners-process-high-acid-or-acidified-foods-sp50-1005

Hope that helps.  Thanks for using Ask Extension

Nellie Oehler